Double the Beef Stew

Place the olive oil in a large Dutch oven, over high heat. Add the sirloin and cook until browned. Remove the browned sirloin; set aside. Add the ground beef and diced onion into the Dutch oven and cook until the ground beef is browned and the onions are soft and translucent.

Add the stock, spaghetti sauce, sirloin, sweet potatoes, red potatoes, carrots, salt, pepper, basil, oregano, bay leaves and garlic powder to the Dutch oven. Bring to a boil and then decrease the heat to low and cover. Cook for 1 1/2 hours, stirring every half an hour.

Add the peas and mushrooms, and then cook for an additional half an hour.

In a small bowl, combine the cornstarch and water, and then add it to the stew. Cook for 15 additional minutes. Remove the bay leaves before serving.